vegetable stock (made with Marigold bouillon)
will need to cook the haggis first so place them both in a fan (or conventional) steamer and steam for 1 hour exactly, then leave them to cool. Meanwhile, place the piece of swede in a saucepan with some salt and enough boiling water to just cover, then simmer gently for about 15 minutes, or until they are tender but not mushy. Then drain and chop them with the pulse button in a food processor (or with a sharp knife), adding a knob of the butter until they are finely chopped, then season. Now peel the potatoes and cut them into even-sized pieces, then steam them (adding salt) for about 25 minutes, until they are completely tender. Drain off the water, return the potatoes to the saucepan and cover them with a clean tea towel for about 5 minutes to absorb the steam. Next add the remaining butter and mash them to a puree - the best way to do this is with an electric hand whisk. Season if needed. If the pie is not going to be eaten straight away make sure all the layers are cool before putting them in a pie dish. First slit open the haggis casing and spread the contents out evenly over the base of the dish, then the chopped swede and finally a layer of mashed potatoes. Use a palette knife to smooth the top and if you like make a ridged pattern on the surface before sprinkling the cheese all over. Now cover with clingfilm and keep chilled in the fridge until you need it. You can make the sauce ahead as well. Heat the groundnut oil and butter in a large saucepan, then add the onions and let them cook very gently for 45 minutes, until they have become mellow and caramelised. Then stir in the flour and add 150ml of the whisky, the Worcestershire sauce, mustard and hot stock (whisking all the time). Taste and season and continue to simmer gently for 20 minutes. After that, cool and refrigerate until needed. To cook the pie, first preheat the oven to 200°C, gas mark 6, then place the pie on a baking tray in the centre of the oven for 45-50 minutes, until the top is crusty and golden. Heat the sauce with the remaining whisky and spoon a little over each portion, with the rest handed round.
first with the vegan haggis, then a thin layer of neep followed finally with the mashed tatties. I made a version of these vegan Haggis, Neep ad Tattie Pies early this year to celebrate Burns Night in Wales, but unfortunately, I did not get to share a picture of the pies or the recipe, so in anticipation of St Andrews Day, I thought I'd give them a go again, this time they were topped with the saltire
Scotch Lamb & Haggis Shepherds Pie. Scotch Beef & Haggis Meatloaf withWhiskyNeeps. Combine the chocolate mix with the sugar/egg mix and stir in the shortbread, chopped mixed nuts and the whisky soaked sultanas, plus any remaining Whisky
This pie gives me a warm fuzzy memory of my childhood, I was very lucky to grow up in a local village public house, where most the locals were farmers or game keepers and often bartered with rabbits, pheasants and venison, The public bar had a large open fire with a manual spit roast in-situ and on most Sundays there was often a few rabbits or pheasants turning on the spit, my father would rustle up some diced roasted potatoes and side dishes where upon all the customers would dive in
Meanwhile, bring a frying pan of milk to a very gentle boil with a bay leaf and some peppercorns in. So imagine my surprise when Mumsnet got in touch with the news that I had won the just released Crumbs cookbook
Seeing the flank steak I was going to use for sandwiches in the refrigerator, I decided to dice it up with some blanched broccoli florets, cheddar cheese and a sauce that would get poured into a beautiful pie crust
Spoon melted caramel over the slice of pieand sprinkle with sea salt. At this stop we bought our Fry Pie (blackberry, peach, lemon, apple and blueberry were the ones we chose today) a loaf of cinnamon bread (still warm in the package) dinner rolls (also still warm in the package as you can see above) sweet corn, zucchini, peaches, blackberries (I made blackberry cobbler today) and we shared an Amish Chocolate iced Bavarian cream filled donut (best donut I have ever had)